Peach Crumble Pie

Peach Crumble Pie

A flaky crust and sweet streusel topping make this peach pie extra special.

Prep Time

35

Minutes

Total Time

2:30

Hrs:Mins

Makes

8

servings

Crust
1
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
1/3
cup plus 1 tablespoon shortening
2
to 3 tablespoons cold water
Filling
4
cups quartered peeled peaches (8 to 10 medium)
1/2
cup granulated sugar
1/2
teaspoon ground nutmeg
2
tablespoons whipping cream
1
egg
Topping
1/2
cup Gold Medal® all-purpose flour
1/4
cup packed brown sugar
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
cup butter or margarine, softened
  1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.)
  3. Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
  4. Place peaches in pastry-lined plate. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
  5. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Serve warm.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 2g),
  • Cholesterol 45mg;
  • Sodium 200mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 2g,
    • Sugars 27g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.